Pesto Halloumi Sandwiches
These pesto halloumi sandwiches are made with crispy pan-fried halloumi, parsley pesto, sun-dried tomatoes, arugula, and ciabatta bread. They’re quick, flavorful, and perfect for lunch or an easy vegetarian dinner.
Servings: 4
Ingredients
- 1 8- ounce package halloumi cheese
- 1 tablespoon olive oil
- 4 ciabatta bread rolls
- 4 tablespoons parsley pesto
- 1 cup dry-packed sun-dried tomatoes
- Arugula optional
Instructions
- Slice the halloumi cheese into ¼-inch slices. Try to keep the slices even so they cook at the same rate.
- Heat the olive oil in a medium skillet over medium-high heat.
- Once the oil is hot, add the halloumi slices to the skillet in a single layer. Do not overcrowd the pan. If needed, cook the halloumi in batches.
- Fry the halloumi for 2–3 minutes on one side, or until golden brown. Flip and fry for another 2–3 minutes on the other side.
- Remove the fried halloumi from the skillet and place it on a paper towel-lined plate to remove any excess oil.
- Slice the ciabatta rolls open.
- Spread about 1 tablespoon of parsley pesto onto each ciabatta roll.
- Add 1–2 slices of warm fried halloumi to each sandwich.
- Top with sun-dried tomatoes and arugula, if using.
- Close the sandwiches and serve immediately while the halloumi is still warm.
Notes
These sandwiches are best served right away while the halloumi is warm and crisp.
You can use homemade parsley pesto or store-bought pesto.
If your sun-dried tomatoes are very dry, let them sit in a little olive oil for a few minutes before adding them to the sandwiches.
For extra flavor, add roasted red peppers, sliced tomatoes, olives, or a drizzle of balsamic glaze.